Saturday, April 30, 2011

I am convinced now: the drop-dead easiest dessert to make isn't the brownie, after all. It is shortbread. I know, I know. Shortbread has some of the same intimidating qualities as a pie crust. But there is none of that taunting and sinister rolling, lifting, crimping, and shrinking which is so frustrating when you are laying a foundation for all those wet and wonderful fillings which have such a savvy knack for sogging up the cement that cradles them. It is far more difficult to toughen up a shortbread because you work it so little; all it needs is a brief fiddling with the fingers, a pressing into a pan, and a few nicks with a knife and fork. The result is a golden brown disk which crumbles and melts in the mouth without the risk of tugging your teeth on it.

Chinese five-spice powder provides a very subtle warmth that compliments the equally gentle nuttiness to offer a treat that can be a savory, a sweet, or both. It would make as much a rich foil to an airy cheese mousse as to a sticky drizzle of caramel. But I am quite happy to enjoy it plain, as I contemplate a hunch that it's got just the right stuff for a very fine, fuss-free pie crust, indeed.

In a large bowl, whisk together all dry ingredients. Add butter and peanut butter to dry mixture; there is no need to mix them together first. Working quickly, rub and toss to distribute fat until mixture is the texture of coarse meal. Drizzle with extract and briefly work in.

Transfer meal to a 10-inch, ungreased springform pan. Press meal evenly into pan, making sure not to leave the edges too thin. With a very sharp knife, partially score dough into 8 even wedges. Prick dough all over with fork tines, or for a decorative touch, press a dried star anise into dough. Bake on center rack of oven for about 45 minutes, or until lightly browned. Do not insert a knife to check for doneness; shortbread is very fragile, before and after baking. Remove from oven and open latch of springform pan to release shortbread. Do not remove it from the pan bottom. Allow to cool for 10 minutes before very carefully cutting through the scoring to separate the wedges. Please expect some crumbles and perhaps a crack or two. Allow to fully cool before serving.

Monday, April 18, 2011

The small and tidy box went nearly unnoticed in the dark, nestled in a drift of a million dusty snowflakes. The deliveryman had pitched it into the doorway from the warmth of his truck. He would have been lazy except that we were all struggling under the weekly ravages of winter storms. I had come in nearly frostbitten, but every second of the bitter day behind me recessed further into foggy memories as my fingers felt around the viscera of packing material. I removed four tiny jars of jam, a thank-you gift from Lana of Bibberche, for answering her distress signal as the deadline for her photography-class final approached.

There were four exquisitely distinctive flavors: quince and walnut; fig and bay leaf; rose petal; and wild strawberry, all crafted and cured with sugar by Lana's gifted Serbian family. Once the quince and walnut disappeared directly from the jar, one teeny spoonful at a time between sips of severe black tea, I slowed my pace to savor the others over the next weeks. The strawberry was the last to go. I had been holding onto it with the tenacity of tentacles, just like I've been holding onto some community kudos that need their public acknowledgment, too.

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The Versatile Blogger Award was bestowed on me by Akheela of Torview Toronto. Thank you, A! For this honor, I am to reveal 7 things about myself and pass it forward to 15 others. Do play along as your time and interest allow, and add your own twist. Memes never wind round the blogosphere in the same condition that they started.

1) Every time I take myself out and about for groceries, I always pick up a small bouquet of flowers. When you have to drag your purchases up two flights of stairs like a pack mule, you need a little treat to keep you from savaging the box of cookies you promised yourself you weren't going to buy.

2) As much as I have loved my dark red kitchen, after three years, I feel like I am standing in a blood vessel. It is time for a dramatic change. I have my eye on a very particular ivory which will transform the space from a grotto to an airy.

3) Herbs are my very favorite fresh culinary ingredients. I've purchased a variety of mints which will be planted in my mother's garden. I expect them to be the menace of her neighborhood by July.

4) I've developed a rather odd craving for club soda -- not seltzer water, but club soda. They are not created equally, but depend on the addition or absence of minerals for their flavors. Club soda's definitely got that snap to it. At first, I thought it was the salt content I was after, but both are labeled "Sodium Free." It's puzzling, but not a murder mystery, and will probably burn out before I can figure it out.

5) Scott bought me a stand mixer for Valentine's Day. That would be Valentine's Day 2010. It's taken me over a year to figure out where to put it. Perhaps I should have asked for chocolates, after all. I would have known exactly where to put those.

6) Speaking of equipment, I probably use my whisks more than any other tools. By the end of the day, every man Jack of them is dirty in the sink.

7) Of the three major kitchen appliances, the one I am least pleased with is the refrigerator. It is not its fault, though, that I keep stuffing it with greenery. I fantasize about standing in front of one of those French-doored models all agleam in stainless steel, but who am I kidding? With the luxury of such a cavernous space, I would only have to feed the monster. It would be another jungle in there.

The discovery of new ingredients, recipes, equipment, techniques, and rituals.

2) Who best critiques your cooking?

I am my own most strict critic, but do rely on my husband when I need a second opinion. Although our tastes vary often enough, Scott does provide some objectivity. I particularly rely on him when I am doubtful about an outcome; usually, he will confirm my suspicions.

3) What are your favorite foods?

Anything spicy, especially if complex and inscrutable, like curries.

Cakes of all shapes, sizes, colors, and flavors. I love all desserts, but cakes take the cake for me.

I am inspired by and admire many blogs for many reasons, but Jen of Simply Breakfast is a dynamo who turns out that first meal of the day with endless variations that never get old.

6) Would you prefer a cold sandwich and salad or a hot panini and warm soup for lunch?

Hot panini and warm soup.

7) Are you obsessed about anything related to food?

Yes, that perfect cup of coffee, very smooth yet robust, the one that my local fast-food restaurant no longer sells, the one that I am very close to replicating at home. I know what beans they used and their brew method. I will be conducting my own experiments very soon. If I like the results, I will write a jubilant post to share it with you. And best of all, neither the coffee nor the equipment is excessively expensive.

8) Have you ever thought about preparing or actually prepared something for TV or a newspaper?

Not yet, but the future is the next frontier.

*8 Questions for 8 ~

1) Do you have a signature recipe which you regularly prepare for special occasions or holidays, or one that your family or friends are always clamoring for you to serve?

2) What particular blogging talent (cooking, baking, writing, photography) would you like to improve as your blog matures?

3) Who are your biggest blog supporters? Are they your family and friends, or other bloggers?

4) What one recipe, ingredient, or technique are you challenged by, but are determined to master?

5) What is your favorite way to enjoy learning about anything culinary: TV, magazines, online, cookbooks, classes, family and friends? Be as specific or general as you like.

6) What ingredients are the cornerstones of your kitchen, the ones which you must have on hand at all times?

7) How many minutes/hours a day do you spend in your kitchen?

8) Is your kitchen driven by dietary/health concerns or anything-goes indulgences? Or do you struggle trying to balance the two?

Monday, April 4, 2011

Big thanks to everyone for your great food and friendship. Weekend Herb Blogging has always been a special hosting pleasure for me, and this 277th edition has been no exception. The longevity of this event is tribute to Kalyn's foundation and Haalo's carrying of the torch. Your impressive and energetic talents complete the trinity.

Rachel of The Crispy Cook is now hosting WHB #278. She will be welcoming your recipes until close of the event on Sunday, April 10.

Should there be any errors or omissions, please know I will make the corrections as soon as I'm notified.

Thanks again!

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The manual labor of mortar and pestle is worth the grind fora colorful confetti of complex spices in a vegetable toss.

Sunday, April 3, 2011

They are nothing fancy. There are no swirls of frosting nor complex foldings-in of ingredients. In fact, I can nearly guarantee you have the two ingredients on hand; if not, you can lay your hands on them at your local market without any special trips to tony shops that smell of moldy cheeses and truffles. They are the stuff of farm families and famine, frugal dining, and fry breakfasts.

They are also the stuff of a good, old-fashioned food fight, the kind where the verbal fisticuffs of national pride, ownership, and culinary adaptation can ruin a perfectly good digestion if it wasn't for the fact that farls, simple, unleavened griddle breads of potato mash and flour, can soothe even the most bellicose of bellies. Known in Scotland as tattie scones, and derived from the Gaelic root word for "fourths," farls are a cornerstone of the big, greasy Northern Irish breakfast, as well as a stouthearted staple of a tea table for those who do not primp with cucumber sandwiches and petits fours.

Complicating matters further, not all farls are made with potatoes; some are akin to Irish soda bread, and still others are known as fadge. And if you throw an egg or oats or other leavenings into the mix, you might just as well throw your hands up in the air. There is a name for each of these depending on who does the cooking and where. Follow me? Well, I'm not surprised. I researched this "simple" fare all day, and I am no closer to clearing my confusion than when I began. Alas, I am also at the very precipice of falling into the fray myself. After hours of tinkering, my farls have far more flour in them than the typical recipe, given my personal preference for a firmer, drier texture. I have also ultimately dispensed mixing in the butter, saving it to melt into all the little surface nicks and crevices. You can hotly debate my methods all you like, but you know it's not polite to talk with your mouth full.

Potato Farls with Caraway Seeds

Serves 4

Ingredients

2 cups warm, but not steamy, mashed potatoes. (Do not add milk, butter, or cream to them. Use the oldest, hardest, driest baking potato variety you can find; waxy Yukon Gold, for instance, is not the best choice.)3/4 cup all-purpose flour, plus extra for dusting surface, hands, and rolling pin (You may need more if the dough is very sticky.)1 teaspoon salt2 tablespoons butter for frying, although you can use a dry, seasoned griddle, as long as your farls are well floured.1 generous tablespoon caraway seedsAdditional butter for slatheringExtra salt (optional)

Method

In a large bowl, stir flour into potatoes. Turn out mixture onto well-floured surface. Dust hands with flour, then quickly and lightly "squish" the dough with your fingers to incorporate all the flour. If the dough is very soft and sticky, add small incremental amounts of extra flour until you can briefly knead it into a sturdy, yet flexible mass that will hold its shape once you roll it into a circle. I prefer a 1/2-inch thickness for a substantial cake, but you can roll it thinner. Cut the circle into fourths. Warm butter in a large heavy-duty skillet, preferably cast iron, over medium heat. Add caraway seeds. Lay farls in skillet without overcrowding. (Fry up a second batch if you must, depending on the size of your skillet.) Brown undersides (about 3-4 minutes; the thicker the farls, the more time they will need to heat through), then flip with a turner to brown other sides. Slather with butter and season will additional salt. Serve immediately.

This is my contribution to Weekend Herb Blogging #277, hosted by yours truly. Please tune in again tomorrow, Monday, April 4. I will have the round-up online as early in the evening (New York time) as possible. Thanks so much for your contributions. I am still sorting through them and will comment on all of your wonderful recipes before I retire tonight. Until very soon, best wishes!

Saturday, April 2, 2011

Going strong, well into its sixth year, Weekend Herb Blogging, the popular weekly plant-based party of a food event is being hosted yet again with pleasure by The Well-Seasoned Cook. Chose any fruit, vegetable, herb, or other ingredient that is harvested from a plant; cook or bake it up into any kind of recipe, as simple or complicated as you like; then send it off to me. I will proudly prepare a round-up of all submissions to whet your appetites on Monday, April 4, New York time. Please consult the easy rules for the event and the details for #277.

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I cook and bake in that cute little galley kitchen up there. It's not as tidy as it used to be, and the walls are a deep tagine red now, but it's a cozy, homey space where you are always welcome to drop in. You can reach me at thewellseasonedcook AT yahoo DOT com. I'd be delighted to hear from you.